Cooking Instructions
- 1
Add the tablespoon of salt, annatto powder, garlic, cumin, and paprika to the water and boil the thighs.
- 2
When the thighs are able to be cut take out and cut them. I used frozen ones. Add back to broth
- 3
Mix the seasonings with the flour
- 4
Add water slowly to the flour. Form a ball add the oil and mix well by kneading it for 3 minutes.
- 5
Cover and let rest 30 minutes
- 6
Boil the thighs that's sliced. Add the capers, onions, and peppers.
- 7
Add tomato paste.
- 8
Let the liquids reduce for the chicken. Use a potato smasher to mash the chicken. Cook till most of the liquids are gone. Heat the oil.
- 9
Take the dough form a ball about the size of a golf ball.
- 10
Roll the ball into a disc
- 11
Add the filling to the middle of the disc
- 12
Fold the sides towards the middle
- 13
Start frying folded side down
- 14
Turn after 3 minutes. Fry for 2 minutes. Turn once more. Fry the folded side once more for a minute and a half. Move to paper towels
- 15
Serve with your favorite hot sauce or sour cream. I used Scotch Bonnet Salsa my recipe.
- 16
I hope you enjoy!
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